Cheesy Jumbo Lump Crab Au Gratin (Printable Version)
Lump crab baked in creamy Gruyère-cheddar sauce with a crispy golden panko crust.
# What You'll Need:
→ Seafood & Dairy
01 - 1 lb jumbo lump crab meat, picked over for shells
02 - 1 1/2 cups shredded Gruyère cheese
03 - 1 cup shredded sharp cheddar cheese
04 - 1/2 cup heavy cream
05 - 1/2 cup whole milk
06 - 2 tbsp unsalted butter
07 - 1/4 cup cream cheese, softened
→ Vegetables & Aromatics
08 - 1 small shallot, finely chopped
09 - 2 cloves garlic, minced
→ Seasonings
10 - 1 tsp Dijon mustard
11 - 1/2 tsp cayenne pepper
12 - 1/2 tsp paprika
13 - 1/4 tsp freshly ground black pepper
14 - 1/2 tsp sea salt, or to taste
15 - 1 tbsp fresh parsley, chopped, plus extra for garnish
16 - 1 tbsp fresh chives, chopped
→ Topping
17 - 1 cup panko breadcrumbs
18 - 2 tbsp unsalted butter, melted
19 - 1/4 cup grated Parmesan cheese
# Directions:
01 - Preheat oven to 400°F. Butter a medium gratin or baking dish and set aside.
02 - In a small saucepan over medium heat, melt 2 tbsp butter. Sauté the finely chopped shallot and minced garlic for 2 to 3 minutes until soft and fragrant.
03 - Stir in heavy cream, whole milk, softened cream cheese, and Dijon mustard. Cook while stirring until the cream cheese is fully melted and the mixture is smooth.
04 - Reduce heat to low. Gradually add shredded Gruyère and sharp cheddar cheese, stirring until completely melted and incorporated. Season with paprika, cayenne pepper, sea salt, and black pepper.
05 - Gently fold in the jumbo lump crab meat, chopped parsley, and chives, taking care not to break apart the crab lumps. Remove from heat.
06 - Spoon the crab mixture evenly into the prepared baking dish, spreading into an even layer.
07 - In a small bowl, combine panko breadcrumbs, melted butter, and grated Parmesan cheese. Sprinkle the mixture evenly over the surface of the crab gratin.
08 - Bake for 20 to 25 minutes until hot and bubbly with a golden brown crust on top.
09 - Let rest for 5 minutes before serving. Garnish with additional fresh parsley and chives if desired.
# Expert Hints:
01 -
- That golden panko crust cracks like a dream and reveals the creamiest, cheesiest seafood underneath.
- It feels like something from a coastal restaurant but honestly comes together in under an hour with zero fuss.
02 -
- Stirring the cheese sauce over high heat will cause it to break and turn grainy, so keep things low and patient.
- Folding the crab gently instead of stirring vigorously preserves those beautiful large lumps that make this dish special.
03 -
- Always taste your crab meat for saltiness before adding the measured salt, since some packaged crab is already brined.
- Let the cheese sauce cool slightly before folding in the crab so the residual heat does not cook and toughen those delicate lumps.